The following emerged from one of my all time faves, Jennifer Cornbleet’s Cream of Zucchini. I didn't have the garlic and dill called for in the recipe, so I did what any cook/uncook would do; I went with what I had on hand. The result reminded me of the SAD Cream of Leek I used to love. So creamy and delicious!
Cream of Leek
Serves 2
½ avocado
1 cup zucchini, chopped
1 stalk celery, chopped
1 tablespoon lemon juice
1 teaspoon mellow white miso
1 " piece of leek
¼ teaspoon sea salt
Dash cayenne pepper
1 tablespoon olive oil
Handful of fresh parsley
1 cup water (or until preferred consistency is reached)
Place all of the ingredients in a high speed blender and blend until smooth.
If desired, warm up gently on the stove, stirring constantly.
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OMG, potato leek soup was a fav of mine growing up. This doesn't have potato, but it certainly looks good.
ReplyDeleteYum, looks so good. I'm going to have to make it sometime soon.
ReplyDeleteI added you to my links of blogs, I didn't think you'd mind. ;0)
This was really tasty - the cayenne gave it an extra special kick! Thanks.
ReplyDeleteLisaNewf